Indian Lentil Dahl

Indian Lentil Dahl Recipe Eli Brecher

This Indian Lentil Dahl recipe makes the perfect cosy warming dinner, packed with flavour from the various spices and loaded with plant-based protein and fibre too!

I always keep lentils in my pantry as they are incredibly cheap, easy to cook and will keep you feeling full and satisfied for a while.

I love incorporating lentils into soups, stews and curries. Last week I didn’t have many ingredients at home for dinner so needed to make do with what was in the cupboard and I just had to share the result with you: Indian Dahl. I used a few of my favourite spices, including turmeric, which is hailed for its anti-inflammatory properties.

Indian Lentil Dahl Recipe Eli Brecher

Ingredients:

1 cup (200g-250g) red lentils, rinsed (I soak them in water for 2 hours before – optional)

2 tsp turmeric powder

2 tsp cumin powder

1 tsp ground coriander

1/2 tsp cayenne powder or chilli flakes

1/2 tsp cinnamon

2 tbsp lemon juice

1 onion, chopped

2 cloves garlic, sliced

2 tomatoes, chopped

1 tbsp coconut oil

Optional extras: mushrooms, cherry tomatoes, chickpeas

 

Method:

Place lentils in a pan covered with cold water.

Bring to the boil then reduce to a simmer, add the turmeric and coconut oil and stir well.

In a separate pan, melt the coconut oil and fry the onion, garlic, tomatoes and remaining spices (cumin, coriander, cinnamon, cayenne/chilli).

Stir the fried mixture into the lentils and add lemon juice.

After 15-20 mins of simmering, remove from the heat. 

Serve with a side of rice and green veggies for a warming, balanced meal.

 

If you give this recipe a try, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your recreations!

 


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